Fluffy Dairy-Free Lemon Frosting

Fluffy Dairy-Free Lemon Frosting

If it weren’t for frosting all cupcakes would be naked (if you’re from where I’m from it’s pronounced “nekkid” and often followed by “as a jay bird”) and sprinkles would have nothing to cling to. I, for one, am thankful for frosting. Unless it contains dairy, in which case I can’t touch it and I’m back to the Nekkid Cupcake Conundrum, sprinkle-free.

Fortunately for us dairy-free kids, there’s a simple fix – Fluffy Dairy-Free Lemon Frosting! It’s the butter-free buttercream frosting you’re going to turn to for all your frosting *needs*.

Now, if you don’t like lemon, skip the lemon juice and make a batch of vanilla, or any other flavor you please. This recipe makes approximately 1 1/2 cups of sweet, creamy deliciousness. If you need more, double (or triple, etc.) it. Store leftovers in the fridge for a week, or in the freezer if you’re keeping it longer. Thaw at room temp, whip it up, then spread it on nice and thick.

And if somehow you landed here and you’re not dairy-free, you can make a dairy-full frosting with this recipe. Simply substitute real butter for the butter substitute and regular dairy milk. If you’re feeling extra-fancy, use heavy whipping cream in place of the milk for super fluffy frosting!

Either way, you’ll love it!

(PS – A homemade frosting like this, or regular buttercream, is by nature, gluten-free barring any cross-contamination from other ingredients or utensils, of course. You can also purchase premade frostings that are gluten-free, but you don’t really need to do that… make your own, it’s better!)

Fluffy Dairy-Free Lemon Frosting

Fluffy Dairy-Free Lemon Frosting 

 
Total time:  10 mins
  
This recipe is free from gluten, dairy, soy, peanuts, tree nuts, eggs and can be made corn-free if you make your own confectioners' sugar (or use a premade one without cornstarch).
Ingredients
  • ½ cup dairy-free, soy-free butter substitute
  • Juice from ½ large lemon
  • 2 Tablespoons dairy-free milk of your choice (I like unsweetened coconut milk from a carton.)
  • 2 to 2 ½ cups confectioners' sugar, sifted
  • Few drops pure vanilla extract, optional
 
Instructions
  1. Combine all ingredients in mixing bowl and stir until a smooth frosting is achieved.
  2. Begin with the 2 cups of sugar, and add more sugar as needed to get the consistency you like.
  3. You may also alter the amount of milk as needed.
  4. Use to top your next batch of gluten-free, dairy-free cupcakes! Try these Vanilla Cupcakes!

Notes:

If you prefer vanilla frosting, omit the lemon juice, and add 1 teaspoon of good quality vanilla extract.
You may need an extra teaspoon or 2 of milk to compensate for the extra liquid the lemon would provide if you use only vanilla.

This post originally appeared on GlutenFreeGigi.com.

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